One of the beautiful things about Daal as I know it, is that it serves as a melting pot for any spices, legumes and other bits and ends on hand. Be creative with vegetables: add carrots and potatoes! Be creative with spices: try some garam masala! Serve with the last hunk of a loaf or a naan. It's hard to mistake this dish. Just be patient.

Ingredients

Daal

2 tablespoons sesame oil

1 medium onion, diced

1 medium celeriac, or two sticks celery, diced

1 medium turnip , diced

1 cup mung beans

1 cup yellow split peas

1 cup green split peas

1 cup french red lentils

8 cups water

1/4 teaspoon clove

1/2 teaspoon coriander seeds

1/2 teaspoon white pepper berries

dried crushed chili, or chili flakes, to desired heat

1 teaspoon turmeric

1/2 teaspoon cayenne

1/2 teaspoon mustard

1 tablespoon yellow curry powder

Tofu

1 tablespoon tomato paste

1/2 tablespoon olive oil

1 tablespoon agave nectar, or honey

1 tablespoon soy sauce

1/2 teaspoon sea salt

1 tablespoon shredded coconut

1/2 pound firm tofu, cut into cubes

Instructions

Daal:

In a large pot, heat the sesame oil over medium-high.

Add the onions and saute until translucent and browned.

Add the celeriac and turnip and continue to saute.

Add the beans, lentils and peas and water. Cover with a lid and turn the heat down to medium-low.

In a small saucepan, toast the spices until the aroma becomes strong. Transfer to a mortar and pestle, or clean coffee grinder, and crush. Add to the pot.

Cover and simmer until lentils fully absorb the water; this will take about 1 hour. Meanwhile, prepare the tofu.